Description
This Deep South Fried Chicken recipe delivers extra crispy, juicy, and flavorful southern-style fried chicken. Marinated in buttermilk and hot sauce, then double-dredged in a seasoned flour and cornstarch mixture, the chicken achieves the perfect crunch with tender, moist meat inside. Ideal for a classic Southern comfort meal served with traditional sides like coleslaw and biscuits.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 lbs), cut into 8–10 pieces
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
Cooking
- Vegetable oil for frying (2–3 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Add the buttermilk and hot sauce, if using, and toss well to coat each piece thoroughly. Cover and refrigerate for at least 4 hours or overnight to enhance flavor and tenderness.
- Prepare the Coating: In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until evenly combined.
- Dredge the Chicken: Remove the marinated chicken pieces, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere well. For an extra crispy crust, dip the chicken back into the buttermilk briefly, then dredge again in the flour mixture.
- Rest the Coated Chicken: Place the dredged chicken pieces on a wire rack and let them rest for 15–20 minutes. This resting period helps the coating adhere better and achieves a crunchier crust when fried.
- Heat the Oil: In a deep skillet or Dutch oven, heat 2–3 inches of vegetable oil to 325°F (163°C). Use a thermometer to maintain consistent temperature for even cooking.
- Fry the Chicken: Fry the chicken pieces in batches without overcrowding the pan. Turn occasionally for even browning. Cook dark meat pieces about 12–15 minutes and white meat pieces about 10–12 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
- Drain and Rest: Remove the fried chicken from the oil and transfer to a wire rack or paper towels to drain excess oil. Let the chicken rest for about 5 minutes before serving to lock in juices.
Notes
- Using a seasoned cast iron skillet enhances the authentic Southern flavor and helps with even heat distribution during frying.
- Allowing the dredged chicken to rest before frying helps develop a crunchier coating.
- Serve with classic Southern sides like coleslaw, biscuits, and mashed potatoes for a full comforting meal.
- Maintain oil temperature carefully to avoid greasy or undercooked chicken.
